| CATEGORY |
CUISINE |
TAG |
YIELD |
|
American |
Diabetic |
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Frozen peas; thawed (16-oz) |
| 1 |
ts |
Dill weed |
| 1/4 |
c |
Chopped red onion |
| 1 |
c |
Cooked shrimp; peeled and deveined |
| 2 |
tb |
Nonfat mayonnaise |
| 1/2 |
c |
Low-fat plain yogurt |
INSTRUCTIONS
Mix all ingredients together.
Exchanges: All lunch menus this week have about 450 calories total and
include:
2-3 Starch servings 1-2 Meat or Meat Substitute servings 0-2 Vegetable
servings 1 Fruit serving 1 Fat serving
Total Fat -- 15g Total Carbohydrate -- 50g Protein -- 22g
Some menus have 1 Skim Milk serving instead of 1 Meat or 1 Starch serving.
Or 1 Starch serving instead of the Fruit serving.
Recipe for Sunday, 3/8/98
This week we are featuring complete lunch menus and accompanying recipes
from the cookbook Magic Menus for People with Diabetes, a
calorie-controlled collection of the "best of" the award-winning Month of
Meals series of menu planners. You can order a copy of this and many other
cookbooks from our online bookstore or call 1-800-ADA-ORDER
(1-800-232-6733).
Lunch: 1 serving Shrimp and Pea Salad 2 4-inch bread sticks 1 slice Low-Fat
Lemon Cheesecake
Copyright © 1998 American Diabetes Association
MC Fortmatted and MC Busted by Barb at PK <abprice@wf.net>
NOTES : 4 servings/Serving size: 1/4 recipe
Recipe by: American Diabetes Association
Posted to recipelu-digest by "abprice@wf.net" <abprice@wf.net> on Mar 13,
1998
A Message from our Provider:
“Don’t let your worries get the best of you. Remember, Moses started out as a basket case”